Turmeric pancakes with smashed avocado
I have been playing around with glutenfree recipes recently. These little pancakes are made with rice flour and have a light texture, which makes them perfect for wrapping around fresh, crunchy veges and finishing with silky avocado.
Serves 46
coconut oil for cooking
Pancake
300g rice flour
4 Tbsp cornflour
300ml plant milk (coconut works well) or water
200ml300ml cup water
2 tsp turmeric
1 tsp salt
Smashed avocado
2 avocados, stones and flesh removed 1 clove garlic, crushed
1⁄2 red onion, finely diced
1 lime, juice
1 Tbsp olive oil sea salt and cracked pepper
Dipping sauce
2 Tbsp tamari or soy sauce 2 Tbsp rice vinegar
1 Tbsp maple syrup
1 Tbsp sesame oil
Method
To make the pancakes. Whisk together all the ingredients until all the lumps have vanished. The batter should be like a crepe mixture. Leave to sit for 1015 minutes.
Heat a good nonstick fry pan and melt enough oil to lightly grease the pan. Ladle in enough batter to just cover the base of the fry pan as you want to make the pancakes as thin as possible.
Cook for 1 minute, flip and cook for another minute. Remove and place on baking paper. Continue cooking the remaining pancakes until the batter is finished. Set aside.
Now get together all your vegetables and place on a large platter or in bowls.
Smash the avocado in a bowl and mix through all the ingredients. Taste as you go as you want a tangy, wellseasoned plate of avocado.
Mix the dipping sauce ingredients together and put into small bowls.
To serve
Place the vegetables, smashed avocado and dipping sauce in the middle of the table. Stack the pancakes on plates and allow everyone to fill their own.
Enjoy.